30 ways to use your summer tomato bounty

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It’s summer, and that means tomatoes are in season. If you do your grocery shopping on a budget or grow your food, you may find yourself with an abundance of tomatoes to use. If you are looking for a quick dinner idea, a snack, or a delicious appetizer that is not pasta and sauce, then read on!

Here are 30 ways to use your summer tomatoes:

1. Air Fried Green Tomatoes

Air Fried Green Tomatoes are coated in cornmeal and breadcrumbs for a delicious summer snack! Dip them in sauce or even stack them on a burger! You’re about to take a bite into the perfect summer snacking food you never knew you were missing!

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The Best Air Fryer Green Tomatoes Recipe! | Everyday Family Cooking

2. Chunky Salsa Recipe

This Chunky Salsa Recipe is an excellent use of your summer tomatoes! And this recipe is healthy, fresh, easy, and full of flavors.  It even doubles as a condiment. Go ahead and dip it, layer in tacos, roll up in burritos and stir into Spanish rice.

Chunky Salsa Recipe – Appetizer – Vegan in the Freezer

3. Instant Pot Shakshuka

Want to diversify your breakfast? You have come to the right place! Shakshuka is an Israeli dish that includes eggs, tomatoes, and bell peppers. It’s the perfect dish for the whole family!

Instant Pot Shakshuka | Corrie Cooks

4. Instant Pot Tomato Soup

Don’t miss this tomato soup. It’s soo easy to make, and you can have it in only 30 minutes and enjoy a healthy dinner in no time. It’s really easy to make, has simple ingredients, and a great taste. You can eat it as-is for a light dinner or add some farro or bread.

Instant Pot Tomato Soup – Corrie Cooks

5. Tomato Basil Soup

When Roma tomatoes are plentiful and fresh off the vine, this is the recipe that will put them to deliciously good use. Freeze a few batches of Tomato Basil Soup soup, and you’ll thank yourself as the months go by. Any variety of fresh tomatoes will work, but Roma tomatoes provide a nice sturdy base.

Tomato Basil Soup | crinkledcookbook.com

6. Tomato Galette Recipe

Heirloom tomatoes, prosciutto, herbs, and three kinds of cheese are tucked into a rustic pastry crust to make this gorgeous tomato galette recipe. When summer tomatoes start coming in fast and furious in your garden or at the farmers market, it’s time to make a recipe like this where the heirloom tomatoes are the star of the show!

Tomato Galette Recipe – The Art of Food and Wine

7. Easy Caprese Pasta Salad

A pasta salad recipe is perfect for a dinner entree, side dish, lunch, or brunch. Enjoy the classic combination of tomato, mozzarella, and basil tossed with pasta and drizzled with a rich balsamic vinaigrette. This recipe is quick, easy, and delicious!

Easy Caprese Pasta Salad Your Family Will Love | Trendgredient

8. Gluten-Free Southern Tomato Sandwich

The classic summer sandwich! This is how to build a perfect Gluten-Free Southern Tomato Sandwich that’s also vegan, allergy-free, and so simple, quick, and easy to make! Soft gluten-free white bread, creamy egg-free mayo, and thick, ripe, juicy tomato slices with a sprinkle of salt and pepper!

Gluten-Free Southern Tomato Sandwich (Vegan, Allergy-Free)

9. Roasted Vine Tomatoes

These sweet little summer gems make a lovely addition to salads and sandwiches as they are, but roasting them takes them to a whole different level.

They are so easy to make, are bursting with concentrated flavor, and have so many uses. Add them to salads and sandwiches, toss them through pasta, whip them up into a soup or a sauce, or pop them on a pizza. They are a quick and flavourful way to bring a meal together.

How to Make Roasted Vine Tomatoes | Picnic Lifestyle

10. Classic Italian Pasta Salad

Classic Italian Pasta Salad that’s gluten-free, vegan, and allergy-free! The cold pasta salad you love, with tri-colored pasta, fresh veggies, and a healthy homemade Italian dressing! A super easy and quick meat-free vegetarian and dairy-free recipe that’s a perfect side dish to feed any crowd!

Cold Italian Pasta Salad 

11. Tabouli Salad Recipe

This Tabouli Salad Recipe is super fresh and bright, thanks to fresh herbs (parsley and mint). A tabbouleh salad is a delicious healthy side dish, and it’s also great on its own for lunch.

Tabouli Salad Recipe; Tabbouleh – Vegan in the Freezer

12. Vegan BLT Sandwich

Move over BLT – the vegan BLT is in town! This will be your next favorite go-to sandwich with smoky, delicious eggplant bacon, fresh lettuce, and tomato!

My Favorite Vegan BLT Sandwich – Daring Kitchen 

13. Roasted Tomatoes Buffalo Mozzarella and Pine Nut Appetizer

Tomatoes, buffalo mozzarella, toasted pine nuts, and fresh basil leaves topped with a simple homemade balsamic vinaigrette and served with sliced bread. Starters and appetizers cannot get much better than that! Drizzled with balsamic vinaigrette, this simple Roasted Tomatoes Buffalo Mozzarella and Pine Nut Appetizer is a refreshing starter to any meal!

Roasted Tomatoes, Buffalo Mozzarella and Pine Nut Appetizer | The Classy Baker

14. Simple Caprese Salad Bites

These simple Caprese salad bites are super colorful and full of delicious fresh ingredients! Great appetizers to serve when entertaining; these will become a go-to favorite! If you’re a fan of Caprese salad, you will definitely love these!

Simple Caprese Salad Bites | The Classy Baker

15. Spinach Frittata with Cherry Tomato Jam

An easy spinach frittata recipe topped with a sweet cherry tomato jam is perfect for any night of the week. Frittatas are ideal for using summer produce, and the cherry tomato jam brings this one to the next level.

Spinach Frittata with Cherry Tomato Jam | Caramel and Cashews

16. Cherry Tomato and Basil Pasta

Bright cherry tomatoes, fresh basil, and aromatic garlic and onions make this simple but elegant Cherry Tomato Basil Pasta really shine. Ready in just 20 minutes, this easy vegan pasta dish is sure to become a family favorite!

Cherry Tomato & Basil Pasta (Vegan & Oil-Free!) – No Sweat Vegan

17. Pesto Grilled Cheese

Grilled cheese sandwiches are one of those classics that you come back to again and again. This grilled cheese is a twist on that classic. It’s made with vine-ripened tomatoes, basil pesto, and two kinds of cheese.

Pesto Grilled Cheese – Beyond The Chicken Coop

18. Easy Ratatouille Recipe

When you’re looking for a light and healthy summer meal, try this delicious ratatouille with fresh summer tomatoes and other garden veggies. This easy ratatouille recipe is a hearty and straightforward French Provence stew that combines eggplant, tomatoes, zucchini, and spices into a flavorful stovetop dish.

Easy Ratatouille Recipe (Vegan Ratatouille) – Whole Lotta Yum

19. Cucumber Tomato Feta Salad

This easy Cucumber Tomato Feta Salad is a great summer dish. The simple Greek salad makes a beautiful side dish or light entree salad.

Cucumber Tomato Feta Salad Recipe – Mom Foodie

20. Tomato Chutney Recipe

This tomato chutney recipe is a family favorite and great for preserving an abundant tomato crop from the vegetable garden. This tomato chutney recipe is one of my favorite methods for preserving an abundant tomato crop from the vegetable garden. Add it to your homemade pantry!

Tomato Chutney Recipe: Sweet and Savory Flavor

21. Air Fryer Bruschetta Recipe

An Easy Air Fryer Bruschetta Recipe that is healthy and delicious! With fresh tomatoes, basil, and bread toasted in the air fryer in minutes. This appetizer is perfect for a party or any night of the week.

Air Fryer Bruschetta | Healthy | Fresh Tomatoes | EmilyFabulous

22. Easy Pesto Chicken with Bruschetta

This Easy Pesto Chicken with Bruschetta is the perfect recipe for a weeknight meal that both kids and adults will love. Baked chicken breast, pesto, and fresh tomato bruschetta come together in an Italian-inspired dish that is healthy and delicious.

Pesto Chicken with Bruschetta | Fresh Tomatoes | Easy | EmilyFabulous

23. Slow Roasted Tomatoes

Slow Roasted Tomatoes are made with 10 minutes of prep and just four ingredients. Full of fantastic flavor, these make a delicious appetizer, side dish, or main meal add-in—a great way to preserve your farmers’ market or summer bounty.

Slow Roasted Tomatoes + Air Fryer Slow Roasted Tomatoes

24. Tomato Choka

This Tomato Choka is one of the best dips you’ll ever make. It is easy to make, smoky, and utterly delicious. Topped off with crunchy fried garlic, this Jamaican-style dip becomes the stuff that foodie dreams are made of. Tomato Choka is a versatile dip great for serving at breakfast, lunch, dinner, or as a super snackable appetizer.

Tomato Choka – Jamaican Tomato Choka Recipe | Recipes From A Pantry

25. One-Pan Mushroom Sauce Chicken

One-pan mushroom sauce chicken is creamy, healthy, & easy! Made with red wine, chicken broth, & fresh cherry tomatoes, this is a super simple dinner meal! This mushroom sauce chicken is a great fusion of summer and fall flavors using those summer cherry tomatoes, some fresh thyme, and red wine!

One Pan Mushroom Sauce Chicken w/Cherry Tomatoes – The Oregon Dietitian

26. Cherry Tomato Caprese Salad

Cherry Tomato Caprese Salad is a summery Italian salad featuring ripe cherry tomatoes, fresh basil, and fresh mozzarella. It’s drizzled with high-quality olive oil and a sweet-tart balsamic reduction.

Cherry Tomato Caprese Salad – Dish ‘n’ the Kitchen

27. Roasted Asparagus with Pico De Gallo

Air fryer roasted asparagus with pico de gallo makes a perfect side dish for dinner or lunch. This fresh asparagus is loaded with flavors, tender, crisp, and completely oil-free.

Air Fryer Roasted Asparagus With Pico De Gallo – Fit Meal Ideas

28. Tomato, Olive, and Artichoke Salad

This Tomato, Olive, and Artichoke Salad feature simple and easy-to-find ingredients marinated in a zesty Italian dressing. This dish takes a matter of minutes to assemble.

Tomato, Olive, & Artichoke Salad

29. Gemista

Gemista, or stuffed tomatoes & peppers, are some of the most beloved summer recipes in Greece. Fragrant, lovely vegetables filled with rice, herbs, and aromatics are baked to perfection, making this dish absolutely irresistible!

Gemista – Greek Stuffed Tomatoes & Peppers – The Greek Foodie

30. Tomato Pie

Tomato Pie is brimming with fresh, flavor-packed summer tomatoes, basil, mouthwatering cheeses, with a crisp garlic breadcrumb topping. Even tomato-haters love it!

Tomato Pie – A Fresh Savory Easy Summer Recipe 

Recipes Using Summer Tomatoes

With summer upon us, tomatoes are sure to be cheap and plentiful. Make delicious food at home by using ingredients that are on sale and are in season. Don’t forget to stock your freezer with anything easy to double-batch and store.  Advance meal prep (especially if you are preparing for a big life change, such as a baby) is a great way to save money.

This article originally appeared on A Dime Saved and was syndicated by MediaFeed.org.

 

More from MediaFeed:
Summer food myths you should stop believing

 

 

Summer is fast approaching, and that means family barbecues, picnics in the park, camping trips and more. Sadly, a lot of people don’t enjoy these events as much as they could because they hold onto some of the following common myths about summer foods and food safety.

Yes, many Americans believe some totally false things about how we eat, use, harvest, prepare, combine and store our food and beverages. But it’s time to put an end to that.

Join us as we dispel each of the following 27 food myths. You may be surprised by how many you actually thought were true!

 

 

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If your parents never told you as a child that you had to wait at least 30 minutes after eating to get back into the pool, call them right now and thank them for not ruining your childhood.

While the 30-minute rule is a common misconception (You’ll get a cramp! Your food won’t settle! You could drown!) there’s literally no truth to it. So, if you want to take your plate of ribs directly into the pool and swim around while eating them, follow Nike’s line of reasoning and “just do it.” If you don’t believe us, just ask your doctor. But not your parents. Do not ask your parents.

 

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We love iced coffee season just as much as anyone, but in reality, it probably isn’t doing much toward keeping you cooler on your morning commute than a steamin’ cuppa joe would. In fact, it could be just the opposite.

The science goes something like this: When you drink a hot drink, there’s less potential heat stored inside your body, as long as the sweat caused by drinking the hot drink can evaporate. So, unless it’s really humid out, chances are you’ll end up with a cooler core body temperature if you go with the hot option.

Don’t believe us? Fine. Go read the study for yourself.

 

 

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Same reasoning as with the hot drinks, though with food you’re likely to run a higher internal temperature while your body digests the food you just consumed.

Add some spice to your dish and you’ll get an even more rapid cooling effect because it can more quickly induce sweating. Who doesn’t just love sweating at a summer dinner party?

 

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This one’s a little tricky. There are varying degrees to which this is true, but saying that all grilled foods cause cancer is patently false.

Let’s break it down.

Meats: Meats that are in any way browned go through a chemical reaction that not only creates flavor and that lovely caramelization (it’s called the Maillard Reaction) but also heterocyclic amines (HCAs). And the more well done your meat, the more HCAs that are probably present. If your diet consists of a lot of HCAs you may be at greater risk for some cancers. But it’s not just grilling that creates them.

Veggies: Unless you’re charring your veggies over hot coals doused in petrochemicals, you can rest easy that your grilled veggies probably won’t give you cancer. Veggies don’t contain the necessary chemicals that produce HCAs. And that leads us to…

Different types of grills: Gas grills burn cleaner than wood or charcoal grills. That also means you don’t get that delicious smoky quality that so many people love (unless you’re using wood chips). But if keeping your food as carcinogen free as you can, it’s probably your cleanest option for outdoor cooking.

Looking for some great grilling ideas? Check out these nine foods you’d never think to grill (that are actually delicious).

 

DepositPhotos.com

 

We can hear you now: “But that char that causes the HCAs is what seals in the juices and makes my grilled steak tender.”

Sorry. That char is crunchy and flavorful, but it doesn’t do anything to “seal” your meat. In fact, that char actually causes some moisture loss. So don’t worry about your steak being less juicy just because you didn’t brown it as much.

Related: Here’s how to cook the perfect steak

 

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No, cutting your meat to test for doneness doesn’t result in all the juices draining from your beautiful pork tenderloin. However, unless you want to look like a grilling amateur, we don’t advise you start doing this. Why?

Looking at the internal color of your meat to test for doneness isn’t really effective. It also can make your final product less attractive. You’re better off using the “hand method” or a thermometer to check whether your meat is adequately cooked.

 

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Nope. Nope, nope, nope. There are too many dry pork chops in the world already, so don’t add to the problem by clinging to this myth.

Sadly, overdone pork was something that even the USDA promoted until 2011. That’s when they changed their guidance for cooking pork to an internal temperature of 145 degrees instead of the previously recommended 160 degrees.

So lighten up on your grill (or pan or oven) time and serve your guests some juicy chops and other cuts this summer.

 

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Again, nope. If you want to serve juicy burgers, dial it back a notch on how long you cook your patties. And watch those flareups. High heat and a couple of minutes on either side will do the trick.

 

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All grills are dirty. They sit outside, they get food particles all over them, not to mention all those sooty bits from flareups and/or charcoal.

If you’re going to use a public grill, you’ll want to proceed just as you would with your own personal grill. Get it good and hot, give it a good scrub with a grill brush and you’re good to grill.

 

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This myth goes something like this: Keeping raw chicken at the correct temperature during loading, transport, unloading and storage at your favorite restaurant is nearly impossible in summer, allowing bacteria to run rampant.

Maybe there was some truth to this before the advent of modern refrigeration and refrigerated trucks, but today the chicken at restaurants using proper food safety guidelines is just as safe if not safer than what you’re preparing at home.

 

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Hydrating is especially important in the summer months, but unless you’re incredibly active you probably don’t need to drink eight glasses of water every day, and especially not on top of all the other types of liquids you’re consuming.

 

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Some people love beer as a recovery drink after a long bike ride or other active outdoor sport. And while it’s true that beer contains carbohydrates and electrolytes, the alcohol causes your body to lose more liquid than you’re consuming. So, have that beer, but chase it with a good amount of water so you don’t end up further dehydrating yourself.

 

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This myth suggests that the alcohol is more potent in the wine simply because it’s hot outside. While red wine can be less than refreshing on a hot, summer day there’s absolutely no truth to it being too strong to enjoy a nice glass. Red wine typically contains between 12% and 15% alcohol compared to whites with 10% to 14%, so if red’s your thing, go for it. You can always try a lighter red that still pairs brilliantly with your steak. (Just be sure to keep hydrating too.)

 

DepositPhotos.com

 

Have no fear? Don’t believe it, especially in summer months when alcohol can more quickly dehydrate you. The truth is the order you drink different types of alcohol really doesn’t play a role in whether you become intoxicated or even sick. That has everything to do with how much alcohol you consume and whether you’ve eaten adequately, not the order in which you consume your booze.

 

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Most foods are safe to consume at room temperature for up to about two hours. That’s when any harmful bacterias that may be present can reach a level substantial enough to cause an adverse reaction, like food poisoning.

If you aren’t familiar with the “danger zone” for different foods, you may want to acquaint yourself so you can keep your family and friends safe while serving foods at their most delicious temperatures, which isn’t always cold right out of the refrigerator.

 

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If you’re constantly opening the lid and reaching into a cooler to grab this and that, chances are it’s not keeping your foodstuffs at a consistently safe temperature. Likewise, if you didn’t put enough ice or cooling packs into your cooler, it’s probably not going to keep everything at a safe temperature.

To ensure you keep everyone who’s eating out of the cooler safe, check out some instructional videos or articles for how to properly pack and use a cooler.

 

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If you grew up believing that you shouldn’t eat shellfish during the summer months because it could make you sick, well, that’s mostly a myth. It once was true that algae blooms known as “red tides” could cause sickness in people who ingested shellfish from these areas, but these blooms are now closely monitored and harvesting is not allowed. It’s also true that a lot of bivalves reproduce during the summer months and they actually taste differently during this time, but so many of these and other seafoods are farmed these days, that it’s not necessarily a concern. Check with your fishmonger or restaurant server about whether their seafood is wild or farmed.

 

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A nice squeeze of lemon juice may make shellfish (and other seafood, for that matter) taste better to some folks, but it doesn’t do anything to inhibit any bacteria that may be living in or on your fresh catch.

To safeguard against possible food-borne illness always buy your seafood from a reputable seller.

 

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Ever had clam chowder? How about linguine Alfredo with shrimp or scallops? If so, you’ve consumed a combination of milk (cream) and shellfish, so just stop believing this and go have a big glass of milk with some raw oysters. Or don’t. Eww.

 

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Studies have shown that shellfish, in fact, can reduce LDL levels (bad cholesterol) while raising HDL levels (good cholesterol).

 

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Wouldn’t it be nice if this were true? We could all just sit around outside chawing on garlic cloves like cows on cuds. Sadly, garlic doesn’t do anything to keep mosquitos from bugging us, but it does totally keep vampires at bay. What? You don’t believe it? Name one person you know who loves garlic and has been bitten by a vampire. See? Proof.

 

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It must have been somebody’s drunk uncle who came up with this myth just to mess with the kids who were having a grand old time chowing down on their watermelon. Can’t you see it? All the kids’ eyes beginning to bug out as they envisioned their distended bellies filled with huge watermelons? Yeah. Drunk uncles are fun.

 

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The part of rhubarb commonly sold is the stalks. They aren’t toxic at any time of the year, but the leaves can be, so avoid those — but do feel free to wear a giant rhubarb leaf as a hat if you’re growing your own. You’ll be fine.

 

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Thank the ice cream gods this isn’t true! Otherwise, we’d all be sitting around sipping boozy, sabayon-esque cocktails and that wouldn’t be nearly as refreshing as boozy ice cream.

 

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Not true. Totally, totally not true. And it also didn’t originate in Italy. Or in Las Vegas, for that matter, which is another Caesar salad myth.

The closest thing we can get to fact on this one is that the Caesar salad was the brainchild of Caesar Cardini, a restaurateur in Tijuana, Mexico, who ran out of food items one particularly busy Fourth of July and made do with the ingredients he had on hand. Et voila, the Caesar salad was invented.

 

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If you are absolutely, positively 100-percent certain that your soil and any fertilizer you’ve used are contaminant free and that no animals have gotten into your garden and defecated anywhere, or that no birds have flown over and pooped on your prize tomatoes, then by all means don’t bother washing your produce.

Or you could just give them a good rinse. You know, just to be sure. Your choice.

 

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Poor mayonnaise. Why does it get such a bad rap? Anytime someone gets sick at a picnic it’s always the chicken salad or the egg salad or the mayonnaise on the sandwiches.

It’s not fair, especially since the acid in mayo can actually counter some harmful bacterias. So just quit blaming the mayo. It was probably the lettuce.

 

This article originally appeared on MediaFeed.org.

 

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Featured Image Credit: Ekaterina Molchanova / iStock.

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